Vegan Yellow Curry Paste

I love curry, so I’ve been on a hunt for fat-free curry mixes. I like to curry a delicious vegetable ragout with yams and potatoes, apples, onions and brussel sprouts. It’s easy! Just spice some vegetable broth with your curry and “roast” the combo above in a covered dish until tender. Finish it with a little cornstarch dissolved in water to thicken the broth and eat! Mae Ploy brand curries come from Thailand, and the Yellow Curry is my favorite. It is actually a paste, and will last for a long time in the frig…maybe a year. An absolutely luscious combination of lemongrass, garlic, galangal (blue ginger) and kaffir lime, with a touch of cardamom, cinnamon, coriander and tumeric, it is by far the best yellow curry I’ve tasted. I get mine at a local ethnic market (Star Market on Aurora Ave N.), but you can get it at Amazon – Mae Ploy Yellow Curry. They make several varieties, but the yellow curry is their only vegan type. Check out my Yellow Curry Noodle Soup with Braised Radish and Eggplant.

What is happening here? I'm a Seattle native who has adopted a diet of 100% no-oil plant-based nutrition. My guide? Dr. Caldwell Esselstyn's book "Prevent and Reverse Heart Disease". I've been given an alternative to the chronic illness that has plagued three generations of my family... heart disease, diabetes, stroke. This blog is my personal log of how to cook, what to eat, and where to dine out as a no-fat vegan in the Pacific Northwest.